Recipe

Crustless Pumpkin Pie Recipe

	Ravenseyes / All my dishes 1 month, 2 weeks ago I found this recipe had to share it - it's a WW friendly recipe or diabetic friendly Prep:15m Cook:180m Servings:8	Ravenseyes
	smooth creamy

Does this look good? Yeah! / Nope

Fans

minitindel

cuzpat

pleclare

gourmetana

Ingredients

1 15-ounce can pumpkin

1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar

2 tablespoons honey

1-1/2 teaspoons pumpkin pie spice

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

1 teaspoon vanilla

3/4cup evaporated fat-free milk

Directions

Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.

To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.

Alternative topping:

Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.

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Comments

pleclare 1 month, 2 weeks ago said:
YummY!

cuzpat 1 month, 2 weeks ago said:
Sound good!

minitindel 1 month, 1 week ago said:
Yummm love it verna ......keep em coming gf lol

tink

gourmetana 1 month, 1 week ago said:
I love pumpkin pie and this sounds much easier than the one I use to make. I will try this one next time, thank you for sharing. 5 forks :)

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